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Sea Scallops



May 9th, 2014

Sea Scallops

These Jumbo Dry Sea Scallops are Wild Caught in the US and are flown in to stores fresh for you. They are sweet and rich in taste with a firm lean texture. They maintain their full size after cooking due to the fact that they do not have a lot of water weight. They have a “vanilla” color but when cooked turn pure white. The are best when bakes, broiled, fried, grilled or sauteed and pan seared. Sears better; with more flavor than wet scallops. They will caramelize to a golden brown and are comparable to Bay Scallops. Below you will find “Scallops Au Vin” a recipe that means ‘with wine’.


Scallops Au Vin


1 1/2 lb sea scallops
1/4 cup white wine
1/4 cup butter, melted
1/2 tsp McCormick® Gourmet Collection Garlic Powder
1/2 tsp McCormick® Gourmet Collection Onion Powder
1/2 tsp McCormick® Gourmet Collection Tarragon Leaves
1/4 tsp salt


Thread scallops onto skewers. Mix remaining ingredients in small bowl. Brush over both sides of scallops.
Broil or grill over medium heat 10 to 15 minutes or until scallops are opaque, brushing occasionally with remaining wine mixture

Serves 4

2 Responses to Sea Scallops

  1. Margaret Schernecke 03/10/2014 at 12:13 pm

    Couldn’t find them at the store need me.

    What is the cost? Please advise as my husband and I have a taste for them and want to have them soon.

    The above recipe is good and we also have another.

    Thanks You

    • Customer Care 05/10/2014 at 7:59 am

      Hi, Margaret. Please check with your local stores seafood department. You can also ask if they have the ability for order some for you if they stores does not currently have any on hand. ~Victor

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